Hara Bhara Kabab

Hara Bhara Kabab is one of the most loved kababs. Hara Bhara Kebab is made with spinach, green peas, potatoes and pigweed (bathua), and is flavoured with other ingredients like ginger, green chillies and spices. It is a recipe which is very easy to prepare and is also nutritious and delicious.

Hara Bhara Kabab

Ingredients (12-15 kababs)

• Shimla Mirch (Capsicum) – 1 (chopped)
• Palak (Spinach) – 1 cup
• Bathua (Lambs-quarter/Pigweed) – 1 cup
• Aloo (potatoes) – 2 (boiled & grated)
• Matar (Peas) – 1½ cups (boiled)
• Podina (Mint Leaves) – 12-15
• Dhania (Coriander Leaves) – 4 tbsp
• Jeera (Cumin Seeds) – ½ tsp
• Adrak (Ginger) – 1 tbsp (grated)
• Green Chillies – 4 (chopped)
• Haldi (Turmeric Powder) – ¼ tsp
• Chaat Masala Powder – 1 tsp
• Cornflour – 2 tbsp
• Breadcrumbs – 4 tbsp
• Salt – to taste
• Oil – 1 tbsp + for deep frying

Method

1. Blanch the spinach & bathua in salted water. Drain and keep them in a cold water for 5 minutes. Again drain and keep aside.
2. Heat 1 tbsp oil in a kadai, add cumin seeds and saute for a minute.
3. Add ginger, green chillies saute for 1 minute.
4. Add haldi, capsicum and saute for 2-3 minutes.
5. Now add green peas, spinach, bathua, mint, coriander and salt. Mix well and cook till the mixture is almost dry.
6. Transfer the mixture to a grinder and grind it to a coarse paste.
7. In a bowl add potatoes, grinded mixture, cornflour, breadcrumbs, chaat masala and mix uniformly.
8. Divide the mixture into 12-15 equal portions.
9. Shape each portion into round patties and keep aside.
10. Heat oil in a kadai and fry the kababs till golden brown in colour.
11. Drain on absorbent paper.
12. Serve hara bhara kabab with coriander chutney or any sauce you like.

NOTES:

1. You can shallow fry them also.
2. You can also bake them in oven at 180°C for 20-22 minutes, turn the kababs after 10-12 minutes.

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